12grape or cherry tomatoes halved (or more if you love tomatoes)
1very large clove of garlic finely chopped (or two medium cloves)
½large carrot shredded (about 1/3 cup)
8ozfresh spinach sauteed in olive oil
¾cupheavy whipping cream
1cupcooked loose Italian sausage
2tbspchopped fresh basil
salt and pepper or crushed red pepper to taste
110 oz. package of fresh or frozen cheese ravioli
Pecorino or Romano cheese
1
In a large skillet or wok, pour the olive oil, add the butter, garlic and carrots. Let it simmer until the carrot softens a bit, then add the grape tomatoes.
2
In a separate pan, saute the spinach in about a tablespoon of olive oil until it's wilted. Set it aside
And in another pan, saute about a cup of loose sausage until browned. Set it aside.
3
Heat a large pot of salted water to boiling -- add the ravioli two to five minutes before serving.
4
While the ravioli is cooking, add the whipping cream to the tomato mixture, let it gently boil for a couple minutes, then reduce heat and add the spinach and sausage.
5
When the pasta is ready, toss it in with the tomato, spinach, sausage, cream mixture so it's coated thoroughly. Then serve it with grated parmesan or pecorino.
Ingredients
¼cupolive oil
1tbspbutter
12grape or cherry tomatoes halved (or more if you love tomatoes)
1very large clove of garlic finely chopped (or two medium cloves)
½large carrot shredded (about 1/3 cup)
8ozfresh spinach sauteed in olive oil
¾cupheavy whipping cream
1cupcooked loose Italian sausage
2tbspchopped fresh basil
salt and pepper or crushed red pepper to taste
110 oz. package of fresh or frozen cheese ravioli
Pecorino or Romano cheese
Directions
1
In a large skillet or wok, pour the olive oil, add the butter, garlic and carrots. Let it simmer until the carrot softens a bit, then add the grape tomatoes.
2
In a separate pan, saute the spinach in about a tablespoon of olive oil until it's wilted. Set it aside
And in another pan, saute about a cup of loose sausage until browned. Set it aside.
3
Heat a large pot of salted water to boiling -- add the ravioli two to five minutes before serving.
4
While the ravioli is cooking, add the whipping cream to the tomato mixture, let it gently boil for a couple minutes, then reduce heat and add the spinach and sausage.
5
When the pasta is ready, toss it in with the tomato, spinach, sausage, cream mixture so it's coated thoroughly. Then serve it with grated parmesan or pecorino.
